Preparation of Zucchini Gnocchi

• Peel the potatoes, cut them into chunks, and place them in a saucepan.
  Cover them with cold water, bring the saucepan to the stove, and let them cook for seven to eight minutes after the water starts boiling.
  Meanwhile, wash the zucchini, trim them, and grate them.
  Gather them in a bowl, salt them, and let them marinate for a few minutes.

• When the potatoes are cooked, drain them well and mash them with a potato masher, collecting the puree in a bowl.
  Add the well-squeezed zucchini, the egg, the grated cheese, a pinch of salt, and a bit of nutmeg.
  Mix thoroughly.
  Slowly add the flour, continuing to mix until the dough absorbs the liquids and becomes more consistent, then knead by hand, transferring to a work surface and adding more flour if needed.

• When the dough is soft, homogeneous, and no longer sticky, roll it out with a rolling pin, cut it into strips, and then into pieces from which you will form balls, your zucchini gnocchi.
  Boil them in plenty of salted boiling water, draining them as soon as they float to the surface, and season them to your liking (with a simple tomato sauce, melted butter, sage, and grated cheese, or as you prefer).

  Chez Bibia